LCBO Food & Drink Early Summer 2024


All Fired Up from page 72

5. Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.

GRILLED BREAD WITH WHIPPED COTTAGE CHEESE RANCH & HOT HONEY Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads. Look for hot honey at well-stocked supermarkets and online—popular brands include Peace River, Mike’s and Zing. 1 bunch green onions, washed 1 serrano pepper, halved lengthwise 2 tsp (10 mL) olive oil, plus more for drizzling on bread Salt and freshly ground pepper to taste 1 tub (500 g) 2% cottage cheese 1/2 cup (125 mL) 2% Greek yogurt 1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice

6. Refrigerate leftover dip in an airtight con tainer for up to 1 week. Stir before serving.

Serves 6 with leftover dip

WHAT TO SERVE Bonpas Ventoux Grande Réserve des Challières LCBO 20865, $13.95

GRILLED PINEAPPLE & JALAPEÑO SYRUP The trick to a deeply flavourful syrup is getting an assertive char, then letting the sugar slowly dissolve. You’ll need to start the syrup the day before you plan to use it. You can also use this syrup in Daiquiris, Pina Coladas or homemade soft drinks. 1 large pineapple 2 jalapeños, halved lengthwise 1 1/8 lb (520 g) sugar (about 2 2/3 cups/650 mL) 1. Trim, peel and cut pineapple lengthwise into 1 1/2-inch- (4-cm-) thick wedges until you get 1 3/4 lbs (795 g), saving rest for another use. 2. Preheat grill to medium-high, around 425°F (218°C). 3. Grill pineapple wedges, covered and turn ing to grill on all three sides, until prominent grill marks appear, 8 to 10 minutes. At the same time, grill jalapeños until gently charred and tender, about 4 minutes per side. 4. Transfer pineapple and jalapeño to a cut ting board and roughly chop. Place them into a large bowl along with any juices. Add sugar and stir until well combined. Cover tightly with plastic wrap. Set aside for 4 hours at room tem perature, stirring a few times to redistribute sugar. Stir, cover and refrigerate overnight. 5. The next morning, stir again and strain through a fine-mesh sieve into a glass jar with a lid. Save the syrupy pineapple pieces for snacking. Cover and refrigerate up to 1 month or freeze in an ice-cube tray, then transfer to a freezer-safe bag for up to 3 months. Makes about 1 1/2 cups (375 mL)

The ripe, plummy red fruit and soft tannins of this Rhône red calm the heat of the serrano peppers, while its youthful acidity counters the fattiness of the cheese.


3/4 tsp (4 mL) onion powder 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) dried dill

The lush caramel notes of charred pineapple and the heat of jalapeños add new dimen sions to the beloved Margarita. A batch of the syrup makes enough for 16 drinks—per fect for a party—though you can freeze it in ice-cube trays to have on hand when the craving hits. Diamond Crystal kosher salt for rimming (optional) 1 1/2 oz blanco or reposado tequila 3/4 oz fresh lime juice 3/4 oz Grilled Pineapple & Jalapeño Syrup (recipe follows) Thinly sliced jalapeño rings and/or grilled pineapple wedge to garnish

1 tbsp (15 mL) finely chopped parsley 6 thick slices hearty sourdough bread 1 clove garlic, halved lengthwise Hot honey for drizzling

1. Preheat grill to high, about 450°F (232°C).

2. Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper. 3. Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside. 4. Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.

1. Rim a rocks glass with salt, if desired. Fill with ice.

2. Place tequila, lime juice and syrup in a cocktail shaker. Fill halfway with ice. Shake until ice-cold, about 12 seconds. Strain into prepared glass. Garnish with jalapeño and/or grilled pineapple.

Makes 1 cocktail


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